Set sponge with milk, yeast and sufficient flour; allow to rest until it breaks; in the meanwhile cream butter, sugar and eggs to a creamy consistency. Add this to the sponge and mix until smooth. Mix the fruit with the remaining flour, together with the cinnamon, and finish dough. Allow to rest for one hour; mould into round pieces; allow to rest again until they have proof enough to be made up in same shape as Vienna loaves. Lay on boards covered with cloths, same as Vienna loaves, and let rise until nearly double in size; then press down with rolling pin, the same as for turn-over rolls, and lift the two parts over each other, pressing them slightly together. Lay in crescent shape on well-greased baking sheets; allow to rest 20 minutes more; then bake in brisk oven. When cool, frost with vanilla icing or fondant.